Meatless Mondays  |  Posted 10.03.14

Vegetarian Stuffed Zucchini

Vegetarian Stuffed Zucchini

A great recipe to use all of the zucchini from your garden (or from the store!). You might want to double - or triple - the recipe as these will go fast!

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 4 servings


  • 2 small to medium zucchini squash
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup diced Vidalia or other sweet onion
  • 2 medium garlic cloves minced
  • 1 cup sweet red pepper ½ inch diced
  • 1 cup diced Crimini mushrooms ½ inch diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 Tbsp fresh chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/8 cup grated Romano cheese
  • Additional grated parmesan to sprinkle over cooked squash


  • Preheat oven to 375 degrees
  • Trim stem end from squash. Cut about 1/3 off the top of each squash horizontally. Then cut a small horizontal sliver from the bottom so that the squash will sit flat and not roll. Dice the tops to ½ inch dice and set aside.
  • Using a small paring knife, cut around inside of squash then using a melon-baller, scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom.
  • In a large skillet or frying pan heat the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté one minute.
  • Remove from heat and mix in oregano, basil, parsley, salt, pepper, crumbs and both cheeses. Mix to combine.
  • Divide the filling between each zucchini boat and press into squash filling and pressing as you fill to hold shape.
  • Bake for 35 - 40 minutes uncovered. Try not to over cook, otherwise the zucchini will start to sag and the filling will not stay in.
  • As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

Recipe from A Family Feast